As I’ve shared before, I’m a big fan of oatmeal chocolate chip cookies (let’s be serious — they leave oatmeal raisin cookies in the dust!), so when a friend sent me a link to an oatmeal chocolate chip cookie recipe WITH PUMPKIN it was pretty much impossible to resist.
And, after all, I’m not exempt from the pumpkin-loving craziness that runs rampant among my demographic this time of year*:
(*I was, in fact, wearing yoga pants while baking these cookies. Sigh.)
So yeah — pumpkin cookies? I’m down.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup golden flax seed meal
- 1 cup old-fashioned oatmeal
- 1/2 cup quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar
- 1 cup pumpkin
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 12-ounce bag of semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees and line a couple of baking sheets with Silpats (or parchment paper).
- In a medium bowl, stir together the flour, golden flax meal, both kinds of oats, cinnamon, baking soda, and salt.
- In a larger bowl, combine the butter and both sugars, blending until light and fluffy. Add in the pumpkin, egg, and vanilla, and blend until all ingredients are incorporated.
- Add half of the dry ingredients and combine well, then repeat with the rest of the dry ingredients.
- Stir in chocolate chips. (It may look like the 12-ounce bag is more than you need, but trust me — you’ll want all of the chippies in there.)
- Form dough into rounded tablespoons and place them on the prepared baking sheets.
- Bake at 350 degrees for 10-12 minutes, rotating the pan halfway through, until the cookies’ edges are slightly golden. (Mine only needed 10 minutes.)
The result? A familiar treat infused with the taste of fall. I’ll take it. Now it just needs to stop being about 80 degrees and start feeling autumnal. Come on, North Carolina!
(Bonus! Another newly discovered fall fave is Trader Joe’s Harvest Blend Herbal Tea. SO good — especially when sipped from my “Tea-Rex” mug.):
